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Shrimp Avocado Cucumber Appetizer

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  • 1 lb large shrimp peeled and deveined, tail off

  • 1 large avocado

  • 1 English cucumber

  • 1 tbsp olive oil

  • 2 cloves garlic minced

  • 1/2 lime squeezed

  • salt and pepper to taste


  • If shrimp is frozen, thaw it under cold running water.

  • Heat the oil in a non-stick frying pan. Add shrimp, garlic and Taco seasoning and stir until combined. Cook, stirring occasionally, for 3 minutes, or until the shrimp is cooked through. Add salt and pepper to taste. Remove cooked shrimp from heat.

  • Cut the avocado in half, remove the pit and scoop out the avocado in a bowl. Add lime juice to avocado and mash the avocado with a fork. Add salt and pepper to taste.

  • Slice the English cucumber and put slices on a plate. Top each cucumber slice with mashed avocado and add shrimp on top.

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